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A Fall tour of the farm

Updated: Oct 11, 2021

As the seasons change from summer to autumn, I find my mind taking time to reflect. Reflecting on the intensity of the summer days, the labor, the growing and harvesting and now preserving for the future. We plan all year for the harvest, the taste of a juicy red tomato and the sweetness of the bartlett pears. There is much to look forward to and more to be thankful for!

I recently enjoyed reading an essay titled “Voices of the West”. A range rider & ranch hand in south-western Montana said it so well “The land, animals and people keep me honest and humble. I’m engaged in the basic meaning of life: helping what is living live and meeting death and then seeing life grow from its stillness.”

On the farm front, the piglets are growing at a rapid pace. They enjoy the abundance from the garden and orchard with a little of Lily’s milk poured on top! Their pink little noses, along with Momma Charlotte, greet me each morning at the gate! The ewes and Obi (the ram) are shorn and will head into the breeding season soon. The ram lambs are growing nicely and will be ready to harvest at the end of November.


I am offering a custom hand felted wool Nativity scene for this Christmas season.The wool that I am using is from our flock. The colored wool is merino wool that I source. Hand felting has become a very enjoyable down time activity for me. Please visit the website to place your order before November 6th for guaranteed shipping by December 4th.

We are offering a beautiful Icelandic wool pelt in off white. This pelt measures 48"x31" with a wool (staple)length of 12". This is a timeless piece that many will enjoy. It makes a stunning display on the foot of a bed or over a couch or chair.


Moroccan Lamb Stew Recipe

The warm, comforting flavors of lamb meat encased with cumin, coriander and cinnamon, mingled with a hint of orange zest, is what this stew is all about! Slowly roasted in the oven or quickly cooked in an Instant Pot will bring you a hearty and nutritious meal.

Lamb is a splendid choice for a high protein, nutrients rich food.

Serves 4

Cook time:

Instant Pot- 50 minutes,

Oven- 2 hours


2 tablespoons butter or olive oil

1-2 pounds lamb stew meat

1 onion, diced

4 garlic cloves, roughly chopped

Spice mixture

1 teaspoon of each:

Sea salt

Ground black pepper

Ground cumin

Whole coriander seeds


Ground cinnamon

½ teaspoon chili flakes

2 tablespoons tomato paste

2 tablespoons honey

¼ cup apple cider vinegar or red wine

1 cup chicken broth

15 ounce canned chickpeas, drained

2 tablespoons chopped dried apricots or raisins

¼ cup fresh squeezed orange juice

1 tablespoon orange zest

Cooked Quinoa or brown rice

Instant Pot Cooking Instructions:

Turn on the saute mode, add butter or oil. Saute onions until soft and lightly browned.

Add the lamb, garlic,and spice mixture. Saute for 3-5 minutes.

Add chili flakes, tomato paste, honey, vinegar or wine, chicken broth, chickpeas and dried apricots or raisins. Stir all the ingredients well.

Cover with lid and set the Instant Pot to pressure cook setting for 50 minutes.

Release pressure, remove the lid and add the orange juice and zest. Stir in well.

Serve immediately with quinoa or rice. Garnish with cilantro and more orange zest.

This stew is also very good the next day.

Oven method:.

Preheat oven to 325 degrees

In a dutch oven pot melt butter or oil and saute onions until softened.

Add ingredients in the same order as the Instant Pot instructions.

Bake stew for 2 hours until the meat is very tender.

Add the orange juice and zest. Stir in well. Serve and enjoy!


We will offer whole and half lambs. They will be harvested and ready for delivery in the first week of December. Please email me at for more details and to get on the list.

Doing the morning chores with my dad!

Wishing you all a beautiful October!

Love from,

Julie and the flock

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